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Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia

Received: 9 September 2021     Accepted: 29 September 2021     Published: 15 October 2021
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Abstract

Traditional knowledge (TK) refers to knowledge, innovations, and practices of local communities in globe. Documentation of TK helps to identify local community with whom benefit of commercialization of such knowledge is to be shared. This study aimed to document traditional knowledge associated with food and beverage preparation in Borena Zone of Oromia Region. The data was collected using semi-structured questionnaires, interviews, and focus group discussions. Informants were recommended by district’s Culture and Tourism offices. Preparation method, ingredients, mode of preparation, current status, and purpose of preparation were the focus point of data collection. Data was analyzed by SPSS version 21. A total of 64 individuals (25 men and 39 women); aged 17 to 78 with mean age of 40.00 ± 15.44 years were recruited. The minimum, maximum, and average years they lived in the study area were 17, 78, and 40.00 ± 15.44, respectively. Findings revealed that a total of eleven traditional foods and drinks were listed by respondents: Yabelo nine (six traditional foods and three traditional drinks); Dire nine (six traditional foods and three traditional drinks); and Arero six (four traditional foods and two traditional drinks). Salting, drying, boiling, toasting, frying, baking, cooking, and fermentation are the major practices that were used by the community to prepare their local foods or drinks. Informants prepare the foods/beverages customarily during public holidays such as memorial days and birth day; and occasionally for wedding ceremony, funeral, visiting respected relatives, and for respected invitee. Economic problems, urbanization, and benefiting modernization were claimed by informants that these are determinant factors to prepare traditional foods/beverages frequently at home. To conclude, there is great gap in using traditional knowledge associate with foods and beverages preparation in Ethiopia. There should be special emphasis to optimize preparation procedures through modern biotechnology and promote for commercialization access for modern companies to share benefits arising from the utilization.

Published in Science Research (Volume 9, Issue 5)
DOI 10.11648/j.sr.20210905.11
Page(s) 75-79
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Traditional Knowledge, Foods, Beverages, Bioprospecting

References
[1] Anteneh T, Tetemke M, Mogessie A (2011). Antagonism of lactic acid bacteria against foodborne pathogens during fermentation and storage of borde and shamita, traditional Ethiopian fermented beverages. Int. Food Res. J. 18: 1189-1194.
[2] Ayaa D., Waswa F. (2016): Role of indigenous knowledge systems in the conservation of the bio-physical environment among the Teso community in Busia County-Kenya. Afr J Env Sc Technol, 10 (12): 467-475.
[3] Augustine A. Ayantunde & Mirjam Briejer (2008): Botanical Knowledge and its Differentiation by Age, Gender and Ethnicity in Southwestern Niger. Hum Ecol, 36: 881–889.
[4] Central Statistics Authority of Ethiopia (2013). Population Projection of Ethiopia for all Regions at Woreda Level from 2014-2017, Federal Democratic Republic of Ethiopia Central Statistical Authority, Addis Ababa, Ethiopia.
[5] Dutfield G. (2001). TRIPS-Related Aspects of Traditional Knowledge. Case W. Res. J. Int'l L., 33 (2): 233-275.
[6] Felix M A L. (2016): Regulating Safety of Traditional and Ethnic Foods. Elsevier, Academic Press, Page xvii, ISBN 9780128006054.
[7] Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB (1999). A review of traditional fermented foods and beverages of Zimbabwe. Int. J. Food Microbiol. 53: 1-11.
[8] Hall CM, Sharples L (2008). Food and Wine Festivals and Events Around the World: Development, Management and Markets.
[9] Jeyaram K, Singh TA, Romi W, Devi AR, Singh WM (2009). Traditional fermented foods of Manipur. Knowledge Creation Diffusion Utilization. 8: 115-121.
[10] Kwa E. L. (2005): The Role of Traditional Knowledge in Achieving Sustainable Economic Development, For the “Sustainable Economic Development of Indigenous Communities in New Zealand and the Wider Pacific Region” Conference (20-21 June 2005, Rotorua).
[11] Mogessie Ashenafi (2002): The microbiology of Ethiopian foods and beverages: A review. SINET: Ethiop J Sci 25 (1): 97-140.
[12] Pathak M., Bharati K. A. (2018). Growing visibility and impact of Indian Journal of Traditional knowledge. Indian journal of traditional knowledge 17 (3): 407-413.
[13] Potdar K., Namrata N., Sami A. (2018): Nature, Culture and Humans: Patterns and Effects of Urbanization in Lesser Himalayan Mountainous Historic Urban Landscape of Chamba, India. Journal of Heritage Management, 2 (2): 169-188.
[14] Staudinger U. M. (1999): Older and Wiser? Integrating Results on the Relationship between Age and Wisdom-related Performance. International Journal of Behavioral Development, 23 (3): 641-664.
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  • APA Style

    Girum Faris, Guta Waktole, Rahel Tilahun. (2021). Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia. Science Research, 9(5), 75-79. https://doi.org/10.11648/j.sr.20210905.11

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    ACS Style

    Girum Faris; Guta Waktole; Rahel Tilahun. Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia. Sci. Res. 2021, 9(5), 75-79. doi: 10.11648/j.sr.20210905.11

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    AMA Style

    Girum Faris, Guta Waktole, Rahel Tilahun. Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia. Sci Res. 2021;9(5):75-79. doi: 10.11648/j.sr.20210905.11

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  • @article{10.11648/j.sr.20210905.11,
      author = {Girum Faris and Guta Waktole and Rahel Tilahun},
      title = {Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia},
      journal = {Science Research},
      volume = {9},
      number = {5},
      pages = {75-79},
      doi = {10.11648/j.sr.20210905.11},
      url = {https://doi.org/10.11648/j.sr.20210905.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sr.20210905.11},
      abstract = {Traditional knowledge (TK) refers to knowledge, innovations, and practices of local communities in globe. Documentation of TK helps to identify local community with whom benefit of commercialization of such knowledge is to be shared. This study aimed to document traditional knowledge associated with food and beverage preparation in Borena Zone of Oromia Region. The data was collected using semi-structured questionnaires, interviews, and focus group discussions. Informants were recommended by district’s Culture and Tourism offices. Preparation method, ingredients, mode of preparation, current status, and purpose of preparation were the focus point of data collection. Data was analyzed by SPSS version 21. A total of 64 individuals (25 men and 39 women); aged 17 to 78 with mean age of 40.00 ± 15.44 years were recruited. The minimum, maximum, and average years they lived in the study area were 17, 78, and 40.00 ± 15.44, respectively. Findings revealed that a total of eleven traditional foods and drinks were listed by respondents: Yabelo nine (six traditional foods and three traditional drinks); Dire nine (six traditional foods and three traditional drinks); and Arero six (four traditional foods and two traditional drinks). Salting, drying, boiling, toasting, frying, baking, cooking, and fermentation are the major practices that were used by the community to prepare their local foods or drinks. Informants prepare the foods/beverages customarily during public holidays such as memorial days and birth day; and occasionally for wedding ceremony, funeral, visiting respected relatives, and for respected invitee. Economic problems, urbanization, and benefiting modernization were claimed by informants that these are determinant factors to prepare traditional foods/beverages frequently at home. To conclude, there is great gap in using traditional knowledge associate with foods and beverages preparation in Ethiopia. There should be special emphasis to optimize preparation procedures through modern biotechnology and promote for commercialization access for modern companies to share benefits arising from the utilization.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Community Conserved Traditional Cuisine Arts in Borena Zone, Ethiopia
    AU  - Girum Faris
    AU  - Guta Waktole
    AU  - Rahel Tilahun
    Y1  - 2021/10/15
    PY  - 2021
    N1  - https://doi.org/10.11648/j.sr.20210905.11
    DO  - 10.11648/j.sr.20210905.11
    T2  - Science Research
    JF  - Science Research
    JO  - Science Research
    SP  - 75
    EP  - 79
    PB  - Science Publishing Group
    SN  - 2329-0927
    UR  - https://doi.org/10.11648/j.sr.20210905.11
    AB  - Traditional knowledge (TK) refers to knowledge, innovations, and practices of local communities in globe. Documentation of TK helps to identify local community with whom benefit of commercialization of such knowledge is to be shared. This study aimed to document traditional knowledge associated with food and beverage preparation in Borena Zone of Oromia Region. The data was collected using semi-structured questionnaires, interviews, and focus group discussions. Informants were recommended by district’s Culture and Tourism offices. Preparation method, ingredients, mode of preparation, current status, and purpose of preparation were the focus point of data collection. Data was analyzed by SPSS version 21. A total of 64 individuals (25 men and 39 women); aged 17 to 78 with mean age of 40.00 ± 15.44 years were recruited. The minimum, maximum, and average years they lived in the study area were 17, 78, and 40.00 ± 15.44, respectively. Findings revealed that a total of eleven traditional foods and drinks were listed by respondents: Yabelo nine (six traditional foods and three traditional drinks); Dire nine (six traditional foods and three traditional drinks); and Arero six (four traditional foods and two traditional drinks). Salting, drying, boiling, toasting, frying, baking, cooking, and fermentation are the major practices that were used by the community to prepare their local foods or drinks. Informants prepare the foods/beverages customarily during public holidays such as memorial days and birth day; and occasionally for wedding ceremony, funeral, visiting respected relatives, and for respected invitee. Economic problems, urbanization, and benefiting modernization were claimed by informants that these are determinant factors to prepare traditional foods/beverages frequently at home. To conclude, there is great gap in using traditional knowledge associate with foods and beverages preparation in Ethiopia. There should be special emphasis to optimize preparation procedures through modern biotechnology and promote for commercialization access for modern companies to share benefits arising from the utilization.
    VL  - 9
    IS  - 5
    ER  - 

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Author Information
  • Access and Benefit Sharing Directorate, Ethiopian Biodiversity Institute, Addis Ababa, Ethiopia

  • Access and Benefit Sharing Directorate, Ethiopian Biodiversity Institute, Addis Ababa, Ethiopia

  • Access and Benefit Sharing Directorate, Ethiopian Biodiversity Institute, Addis Ababa, Ethiopia

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